JP2021003022A - Oil-and-fat confectionery and method of producing the same - Google Patents

Abstract

To provide oil-and-fat confectionery including a desirable flavor intrinsic to a functional component and a method of producing the same.SOLUTION: Oil-and-fat confectionery of this invention includes: a functional food containing a functional component including at least one of bitterness and astringency; and fat having solid fat content (SFC) of 70% or more at 25°C and SFC less than 15% at 35°C. The oil-and-fat confectionery has a particle size of 30 μm or less, contains the functional food 8 mass% or more and 40 mass% or less and sugar less than 24 mass% relative to the total amount thereof, and does not include milk component.SELECTED DRAWING: None

Description

The present invention relates to oily confectionery and a method for producing the same.

Foods containing coffee containing abundant functional ingredients having bitterness and astringency are known. For example, Patent Document 1 describes edible coffee having a solid form from coffee liquor prepared by mixing 10 to 75% by mass of finely ground coffee and 25 to 90% by mass of vegetable fat or cocoa butter. The bar is disclosed.

Japanese Unexamined Patent Publication No. 2014-8739

When coffee, tea, black tea, red wine, cassis polyphenol, etc., which are rich in functional ingredients having bitterness and astringency, are added to foods in a high amount, the bitterness and astringency are strong, which impairs palatability. It ends up. The taste of the coffee bar of Patent Document 1 is adjusted by blending 24% by mass or more of sugar. In this way, the bitterness and astringency of foods rich in functional ingredients have been improved by customarily adding milk or sugar, but the original favorable flavor of the functional ingredients is felt. There was a problem that it became difficult to get rid of.

An object of the present invention is to provide an oily confectionery having a preferable flavor inherent to a functional ingredient and a method for producing the same.

The oily and fat confectionery according to the present invention is a functional food containing a functional ingredient containing at least one of bitterness and astringency, and has a solid fat content (SFC) of 70% or more at 25 ° C and an SFC of less than 15% at 35 ° C. The oil-and-fat confectionery comprising the above-mentioned oil and fat, having a particle size of 30 μm or less, having a functional food content of 8% by mass or more and 40% by mass or less, and containing sucrose with respect to the entire oil-and-fat confectionery. The amount is less than 24% by mass and does not contain milk components.

The method for producing an oily confectionery according to the present invention comprises a functional food containing a functional ingredient containing at least one of bitterness and astringency, and a solid fat content (SFC) at 25 ° C. of 70% or more and SFC at 35 ° C. The content of the functional food is 8% by mass or more and 40% by mass or less, the content of sucrose is less than 24% by mass, and milk is contained, and the fat and oil is less than 15%. A step of mixing and crushing a raw material containing no component to obtain a dough having a particle size of 30 μm or less is provided.

According to the present invention, since the content of sucrose is less than 24% by mass and the milk component is not contained, the original flavor of the functional component can be obtained. Further, since the oil-based confectionery has an average particle size of 30 μm or less, the solid fat content (SFC) of the fat and oil at 25 ° C. is 70% or more, and the SFC at 35 ° C. is less than 15%, bitterness and astringency can be reduced. .. Therefore, according to the present embodiment, it is possible to provide a highly palatable oily confectionery having the original preferable flavor of the functional ingredient while reducing bitterness and astringency.

It is a graph which shows the result of having measured the solid fat content.

(Embodiment)
The oil-based confectionery of the present embodiment includes a functional food containing a functional ingredient containing at least one of bitterness and astringency, and the oil and fat. The functional component is preferably one or more of caffeine and polyphenol. Examples of polyphenols include anthocyanins, catechins, chlorogenic acids, tannins, curcumin, and isoflavones.

The functional food preferably contains any one or more of coffee, matcha, black tea, wine, and cassis polyphenol. The content of the functional food is preferably 8% by mass or more and 40% by mass or less, and preferably 15% by mass or more and 40% by mass or less, based on the dry weight of the whole oily confectionery.

For coffee, coffee crushed beans that are crushed after roasting green coffee beans can be used. Further, as coffee, coffee powder obtained by processing an extract extracted from crushed coffee beans with hot water or the like into powder or granules can be used. As coffee, it is preferable to use the above-mentioned crushed coffee beans. The water content of coffee is preferably 5% by mass or less, the caffeine content is preferably 0.01% by mass or more and 2.9% by mass or less, and the chlorogenic acid content is 0.60% by mass. It is preferably 29.2% by mass or less. The particle size of the crushed coffee beans used as a raw material is preferably 2.5 mm or less, and the particle size of the coffee powder is preferably 74 μm or less. In the following description, the particle size can be an arithmetic mean value of the measured values using a micrometer.

Green tea is produced from the genus Camellia (Camellia sinensis (L) O. Kuntze plant), and tea leaves (including some stems) are inactivated by steaming or roasting in a kettle. After that, it is manufactured so that it can be used for eating and drinking. Specific examples of green tea include sencha, deep-steamed tea, bancha, gyokuro, tencha, and matcha. As green tea, matcha or tea powder obtained by processing tea leaves into powder is preferable. The water content of green tea is preferably 5% by mass or less, and the total catechin content is preferably 3% by mass or more and 20% by mass or less, and 3.5% by mass or more and 18% by mass or less. Is more preferable. The particle size of the tea powder used as a raw material is preferably 330 μm or less, and the particle size of matcha is preferably 30 μm or less.

Black tea means all so-called black tea in which tea leaves are completely fermented, regardless of the place of origin, variety, grade of tea leaves, etc. For example, it may be Darjeeling, Assam, Nilgiri, Uva, Dimbula, Nuara, or any other species. Black tea is preferably made by processing tea leaves into powder. The water content of black tea is preferably 7% by mass or less, and the total catechin content is preferably 1% by mass or more and 14% by mass or less, and 1.3% by mass or more and 12.5% by mass or less. It is more preferable to have it. The particle size of black tea used as a raw material is preferably 80 mesh pass or less, and more preferably 100 mesh pass or less.

As the wine, it is preferable to use wine powder obtained by drying and processing a mixed solution of fruit wines such as red wine, white wine and rosé wine obtained by brewing fruit juice and alcohols for beverages. The water content of the wine powder is preferably 4% by mass or less, the total polyphenol content is preferably 0.01% by mass or more and 4.00% by mass or less, and the alcohol content is 30.0 ± 2. It is preferably 0% by mass. The particle size of the wine powder used as a raw material is preferably 858 μm or less.

As the cassis polyphenol, it is preferable to use a powder extracted and purified by water extraction from the cassis fruit. The water content of the cassis polyphenol powder is preferably 5% by mass or less, and the total anthocyanin content is preferably 10% by mass or more. The particle size of the blackcurrant polyphenol powder used as a raw material is preferably 535 μm or less.

When the functional food contains coffee, the blending amount of coffee is preferably 15% by mass or more by dry weight with respect to the whole oily confectionery. When the functional food contains green tea, the blending amount of green tea is preferably 8% by mass or more in terms of dry weight with respect to the whole oily confectionery. When the functional food contains black tea, the blending amount of black tea is preferably 15% by mass or more by dry weight with respect to the whole oily confectionery. When the functional food contains wine, the blending amount of wine is preferably 9% by mass or more by dry weight with respect to the whole oily confectionery. When the functional food contains cassis polyphenol, the blending amount of cassis polyphenol is preferably 6% by mass or more in dry weight with respect to the whole oily confectionery.

The fats and oils have a solid fat content (SFC) of 70% or more at 25 ° C. and an SFC of less than 15% at 35 ° C. SFC can be measured according to the standard fat and oil analysis test method (2.2.9-2013 solid fat content (NMR method, established by the Japan Oil Chemists' Society)). In the case of the present embodiment, the fat and oil is one or more selected from cocoa butter and commercially available cocoa butter substitute fat, and is preferably contained in an amount of 35% by mass or more based on the whole fat and oil confectionery.

The oily confectionery of the present embodiment may be, for example, chocolate such as white chocolate, milk chocolate, sweet chocolate, etc., and "fair competition regarding labeling of chocolates" which is a rule approved by the Japan Fair Trade Commission. Not limited to chocolate and quasi-chocolate stipulated in the "Terms", all kinds of oily confectionery such as temper type, non-temper type fat cream, nut cream and the like which do not correspond to them can be used. In the case of the present embodiment, the oily confectionery is preferably chocolate.

Oily confectionery is powdered fruits and vegetables, beans (almonds, hazelnuts, sesame seeds, etc.), cereals (rice, wheat, etc.), dried fruits (raisins, oranges, etc.), baked confectionery (cookies, biscuits, etc.) It is also possible to combine edible products such as.

Oil-based confectionery does not contain dairy ingredients that have the effect of masking the bitterness and astringent taste of functional ingredients. The milk component refers to a milk-derived component and the milk material itself. Examples of the milk component include full-fat milk powder, skim milk powder, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin and the like.

The oily confectionery may contain sucrose (sugar), but in the case of the present embodiment, even if sucrose is not contained, the palatability can be enhanced while alleviating astringency and bitterness. The content of sucrose in the whole oily confectionery is less than 24% by mass, preferably less than 22% by mass, more preferably less than 20% by mass, and further less than 10% by mass. preferable.

When the sweetness of sucrose is 1, the oily confectionery may contain 25% by mass or more and 45% by mass or less of low-sweetness sugar having a sweetness of 0.8 or less. "Sweetness" means the degree of sweetness based on the sweetness of sucrose, and is compared with the concentration of a test sample showing the same sweetness intensity as a constant concentration of sucrose solution by a sensory test by a panel. Can be obtained by. For example, a sugar having the same sweetness intensity as a sucrose solution at a concentration 10 times that of a sucrose solution has a sweetness of 0.1.

Low-sweetness sugars include fructo-oligosaccharide (sweetness: 0.3), inulin (sweetness: 0.2 or less), maltitol (sweetness: 0.75), and glucose (sweetness: 0.64). ~ 0.74), maltose (sweetness: 0.4), malttriose (sweetness: 0.3), malttetraose (sweetness: 0.2), maltpentaose (sweetness: 0.15) ), Isomaltose (sweetness: 0.4), trehalose (sweetness: 0.45), sorbitol (sweetness: 0.6), mannitol (sweetness: 0.5), lactitol (sweetness: 0. 35), reduced isomaltose (sweetness: 0.45), isomaltose (sweetness: 0.42), erythritol (sweetness: 0.75), etc., and one or more of these should be used. Can be done. For example, fructooligosaccharide is an indigestible oligosaccharide in which 1 to 3 fructose is bound to sucrose, and is also contained in vegetables such as asparagus, garlic, gobo, and onion, and honey, and has an intestinal regulating effect and minerals. It is known to have excellent physiological activity of absorption promoting action. Inulin is a non-digestible polysaccharide, a dietary fiber that can be used by intestinal bacteria, and is a fructose polymer that is abundant in Asteraceae plants such as gobo and Jerusalem artichoke. It has a blood neutral fat-reducing effect and is postprandial. It is known that the effect of suppressing the increase in blood glucose level can be obtained. Maltitol is a sugar alcohol obtained by hydrogenating maltose under high pressure and reducing a carbonyl group. It has half the calories of sucrose and is known as a low-calorie sweetener.

In the oil-based confectionery, all of the sugars used as raw materials may be low-sweetness sugars, or some of the sugars may be low-sweetness sugars. The ratio of the sugar having a low sweetness to the total sugar blended as a raw material can be 0% by mass or more and 100% by mass or less, preferably 25% by mass or more and 100% by mass or less.

In addition to the above-mentioned raw materials, the oil-based confectionery of the present embodiment includes raw materials used in ordinary oil-based confectionery, such as cocoa mass, cocoa powder, vegetable oils and fats, emulsifiers, and flavors, as long as the effects of the present invention are not impaired. , Colorants and the like can be further blended. Vegetable oils and fats include shortening, margarine, rapeseed oil, soybean oil, corn oil, olive oil, palm oil, peanut oil, rice oil, cottonseed oil, sunflower oil, shea butter, safflower oil, coconut oil, palm kernel oil, and sesame oil. Can be mentioned. Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, and polyglycerin condensed ricinoleic acid ester. Examples of the fragrance include vanillin and vanilla extract.

The oily confectionery of the present embodiment has a mixing step of mixing the above raw materials by a conventional method to obtain a first dough, a crushing step of further crushing the first dough to obtain a second dough, and a second dough if necessary. It can be manufactured by going through a molding process of molding.

In the mixing step, the raw materials are mixed using a mixer or the like until a uniform appearance is obtained. The particle size of the raw material is not particularly limited as long as it is easy to mix uniformly. The method for producing the oily confectionery is not limited to the case where the functional food is added as a raw material at the stage of the mixing step and mixed, and the functional food may be added to the second dough after the crushing step and mixed.

In the crushing step, the first dough is crushed by means such as roll crushing to obtain a second dough having an average particle size of 30 μm or less, preferably 25 μm or less, and more preferably 20 μm or less. The larger the particle size, the stronger the bitterness. The particle size of the second dough can be an arithmetic mean value of the measured values using a micrometer. In the molding step, the second dough is filled in a mold and cooled at a predetermined temperature. When molded as described above, oil-based confectionery can be produced by removing the mold.

The oily confectionery of the present embodiment contains a functional food containing a functional ingredient containing at least one of bitterness and astringency, and has a solid fat content (SFC) of 70% or more at 25 ° C. and an SFC of less than 15% at 35 ° C. The particle size is 30 μm or less, the content of functional food is 8% by mass or more and 40% by mass or less, and the content of sucrose is less than 24% by mass with respect to the whole fat and oil confectionery. Since it does not contain a milk component, it has a preferable flavor inherent to a functional component while reducing bitterness and astringency, and can enhance palatability.

(Modification example)
The present invention is not limited to the above embodiment, and can be appropriately modified within the scope of the gist of the present invention.

(First Example)
We actually manufactured oily confectionery and verified the original flavor of the functional ingredients.

<Examples 1 and 2>
First, the raw materials shown in Table 1 were mixed using a vertical mixer until a uniform appearance was obtained to obtain a first dough (mixing step). As the raw material, coffee ground beans having a particle size of 2.38 mm were used. The coffee grinder has a water content of 5% by mass or less, a caffeine content of 0.01% by mass to 2.9% by mass, and a chlorogenic acid content of 0.60% by mass to 29.2% by mass. Therefore, the same one was used in each example. Next, the first dough was further crushed by a ball mill having a jacket for indirect heating to obtain a second dough (crushing step). The conditions of the crushing step were a jacket temperature of 40 ° C., a rotation speed of 200 rpm, and a crushing time of 1 hour. Subsequently, the second dough was filled in a mold, cooled and solidified, and then demolded to obtain a coffee-containing oily confectionery according to Examples 1 and 2.

The coffee-containing oily confectionery according to the comparative example was produced in the same manner as in the examples except that the crushing step was not performed. That is, the first dough made of the raw material of Example 1 was filled in a mold, cooled and solidified, and then demolded to obtain a coffee-containing oily confectionery according to Comparative Example 1. Further, the first dough made of the raw material of Example 2 was filled in a mold, cooled and solidified, and then demolded to obtain a coffee-containing oily confectionery according to Comparative Example 2.

<Examples 3 and 4>
First, raw materials other than the tea powder shown in Table 1 were mixed using a vertical mixer until a uniform appearance was obtained to obtain a first dough (mixing step). Next, the first dough was further crushed by a ball mill to obtain a second dough (crushing step). The conditions of the crushing step were a jacket temperature of 40 ° C., a rotation speed of 200 rpm, and a crushing time of 1 hour. Subsequently, the tea powder was crushed and mixed with the second dough by a food processor until a uniform appearance was obtained (second crushing step). This tea powder had a particle size of 323 μm or less. The tea powder had a water content of 5% by mass or less and a total catechin content of 3% by mass to 20% by mass or less, and the same tea powder was used in each example. The second dough mixed with the tea powder was filled in a mold, cooled and solidified, and then demolded to obtain the tea powder-containing oily confectionery according to Examples 3 and 4.

The tea powder oily confectionery according to the comparative example was produced in the same manner as in the examples except that the crushing step was not performed. That is, the tea powder was mixed with the first dough made of the raw material of Example 3. The first dough mixed with tea powder was filled in a mold, cooled and solidified, and then demolded to obtain a tea powder-containing oily confectionery according to Comparative Example 3. Further, the tea powder was mixed with the first dough made of the raw material of Example 4. The first dough mixed with tea powder was filled in a mold, cooled and solidified, and then demolded to obtain a tea powder-containing oily confectionery according to Comparative Example 4.

<Example 5>
The chocolate dough was prepared by a conventional method using raw materials other than coffee shown in Table 1 (average particle size: 16 μm). Coffee was added to the chocolate dough and mixed using a vertical mixer until a uniform appearance was obtained to obtain a first dough (mixing step). As coffee as a raw material, crushed beans having a particle size of 2.38 mm were used. Next, the first dough was further crushed by a ball mill to obtain a second dough (crushing step). The conditions of the crushing step were a jacket temperature of 40 ° C., a rotation speed of 200 rpm, and a crushing time of 1 hour. Subsequently, the second dough was filled in a mold, cooled and solidified, and then demolded to obtain a coffee-containing oily confectionery according to Example 5.

With respect to Example 5, the first dough was filled in a mold without going through a crushing step, cooled and solidified, and then demolded to obtain a coffee-containing oily confectionery according to Comparative Example 5.

<Example 6>
Matcha (particle size 30 μm or less) is added to the chocolate dough of Example 5 and mixed using a vertical mixer until a uniform appearance is obtained to obtain a first dough (mixing step), and then the first dough is prepared by a food processor. Further mixing was obtained to obtain a second dough (crushing step). Subsequently, the second dough was filled in a mold, cooled and solidified, and then demolded to obtain a matcha-containing oily confectionery according to Example 6. As the matcha, those having a water content of 5% by mass or less and a total catechin content of 3% by mass to 20% by mass or less were used.

With respect to Example 6, the first dough was filled in a mold without going through a crushing step, cooled and solidified, and then demolded to obtain a matcha-containing oily confectionery according to Comparative Example 6.

<Examples 7 to 10>
The raw materials shown in Table 1 were mixed using a vertical mixer until a uniform appearance was obtained to obtain a first dough (mixing step). The particle size of black tea as a raw material was 154 μm or less. As the black tea, those having a water content of 7% by mass or less and a total catechin content of 1% by mass to 14% by mass or less were used. The particle size of the wine powder was 858 μm or less. The wine powder had a water content of 4% by mass or less, a total polyphenol content of 0.01% by mass to 4.00% by mass or less, and an alcohol content of 30.0 ± 2.0% by mass. The same one was used in the example. The cassis polyphenol powder had a particle size of 535 μm or less. The cassis polyphenol powder had a water content of 5% by mass or less and a total anthocyanin content of 10% by mass or more, and the same powder was used in each example. Next, the first dough was further crushed by a ball mill to obtain a second dough (crushing step). The conditions of the crushing step were a jacket temperature of 40 ° C., a rotation speed of 200 rpm, and a crushing time of 1 hour. Subsequently, the second dough is filled in a mold, cooled and solidified, and then demolded to form a black tea-containing oily confectionery according to Example 7, a wine-containing oily confectionery according to Example 8, and a cassis polyphenol according to Example 9. A confectionery containing oil and fat and a confectionery containing oil and fat containing wine and cassis polyphenol according to Example 10 were obtained.

The oil-based confectionery according to the comparative example was produced in the same manner as in the examples except that the crushing step was not performed. That is, the first dough made of the raw materials of Examples 7 to 10 is filled in a mold, cooled and solidified, and then demolded to have a black tea-containing oil-based confectionery according to Comparative Example 7 and a wine-containing oil-based confectionery according to Comparative Example 8. Confectionery, cassis polyphenol-containing oil-and-fat confectionery according to Comparative Example 9, and wine-cassis polyphenol-containing oil-and-fat confectionery according to Comparative Example 10 were obtained.

<Evaluation method>
The particle size of the oily confectionery according to Examples and Comparative Examples was measured with a micrometer. In addition, a visual evaluation of the appearance and a sensory evaluation by a panel of 10 trained on the taste in the mouth were carried out. Table 2 shows the results, with 3 points for "particularly preferable", 2 points for "favorable", 1 point for "somewhat unfavorable", and 0 points for "unfavorable".

<Evaluation result>
In Examples 1 to 10 produced through roll crushing, the particle size of the oily confectionery was 20 μm or less, and compared with Comparative Examples 1 to 10 produced in the same composition but without roll crushing, It was excellent in both sensory evaluation and appearance. Therefore, it was confirmed that the oily confectionery according to the above example can obtain the original flavor of the functional ingredient. In the comparative example, when the grain size of the oily confectionery was large, there were multiple evaluations that the bitterness was strongly felt.

(Second Example)
The original flavors of the functional ingredients of oil-based confectionery due to the difference in oil and fat were compared. As shown in Table 3, raw materials for matcha-containing oily confectionery were prepared. The raw material fats and oils were cocoa butter, low melting point fats and oils 1, low melting point fats and oils 2, and high melting point fats and oils. All raw materials other than fats and oils had the same composition. The particle size of matcha was 30 μm or less.

Raw materials other than matcha shown in Table 3 were mixed using a vertical mixer until a uniform appearance was obtained to obtain a first dough (mixing step). Next, the first dough was further crushed by a refiner to obtain a second dough (crushing step). Subsequently, matcha was mixed with the second dough until a uniform appearance was obtained. The particle size at this time was 20 μm. The dough was filled in a mold, cooled and solidified at 10 ° C., and then demolded. As described above, the matcha-containing oily confectionery according to Example 11 and Comparative Examples 11 to 13 having different oils and fats was obtained.

<Measurement of solid fat content>
The SFC of the obtained matcha-containing oily confectionery was measured. First, the sample was heated in a constant temperature bath at 70 ° C., homogenized, placed in a test tube, and rubber-plugged. After holding the sample packed in a test tube and the control sample (Japanese olive oil) at 60 ° C. for 30 minutes, the NMR signal of each sample was specified. After holding the sample at 0 ° C. for 30 minutes, the sample was further transferred to 26 ° C. and held for 30 minutes. Subsequently, the sample was transferred to 0 ° C. and held for 30 minutes, and then held at the measurement temperature (T ° C.) for 30 minutes to identify the NMR signal of each sample. The solid fat content at T ° C. was calculated by the following formula.

Solid fat content (%) = 100- (A / B) x (C / D) x 100
A: Reading the NMR signal of the control sample at 60 ° C. B: Reading the NMR signal of the measurement sample at 60 ° C. C: Reading the NMR signal of the control sample at T ° C. D: Reading the NMR signal of the measurement sample at T ° C.

The result is shown in FIG. In FIG. 1, the vertical axis represents SFC and the horizontal axis represents temperature (° C.). Each fat and oil blended in the matcha-containing fat and oil confectionery had the following SFC.
-Cocoa butter (Example 11, oil and fat A in the figure) 25 ° C: 74%, 35 ° C: 7%
Low melting point fats and oils 1 (Comparative Example 11, fats and oils B in the figure) 25 ° C: 28%, 35 ° C: 0.1%
Low melting point fats and oils 2 (Comparative Example 12, fats and oils C in the figure) 25 ° C: 2%, 35 ° C: 0.1%
-High melting point fats and oils (Comparative Example 13, fats and oils D in the figure) 25 ° C: 89%, 35 ° C: 44%

<Evaluation>
The produced matcha-containing oily confectionery was evaluated for four items: "cooling and solidification", "demolding", "30 ° C. stirring state", and "sensory evaluation". "Cooling solidification" measures the solidification time at 10 ° C. 0 points for those that do not solidify, 1 point for those that solidify but generate bloom, and 2 for those that solidify within a cooling time of more than 2 hours and within 24 hours. Points, 3 points for those that solidify in a cooling time of more than 60 minutes and less than 2 hours, 4 points for those that solidify in a cooling time of more than 30 minutes and less than 60 minutes, and 5 points for those that solidify in a cooling time of less than 30 minutes without problems. It was a point.

"Demolding" is 0 points for those that cannot be demolded, 1 point for those that can be demolded but the rate of shape loss is more than 60% visually, and the rate of demolding but shape loss is 60% or less and 40% visually. 2 points for super ones, 3 points for those that can be demolded but the rate of shape loss is 40% or less visually, 3 points for those that can be demolded but the rate of shape loss is 20% or less visually, 4 points Five points were given so that the mold could be removed without losing its shape.

In the "30 ° C. stirring state", 0 points were not able to be agitated, 1 point was visually solid-liquid separation ratio of more than 60%, and solid-liquid separation ratio was visually 60% or less and more than 40%. 2 points, 3 points for solid-liquid separation ratio of 40% or less and more than 20%, 4 points for solid-liquid separation ratio of 20% or less, and 5 points for uniform mixing. did.

"Sensory evaluation" was carried out by a panel of 10 trained people, and "0 points for bitterness / astringency in the aftertaste, 2 points for overall bitterness / astringency, blueness is refreshing, bitterness / astringency". When it was difficult to feel, 3 points were given. The results are shown in Table 4.

<Evaluation result>
Based on the matcha-containing oily confectionery of Example 11 using cocoa butter as the oil and fat, the oil and fat D (high melting point oil and fat) having a high SFC in the mouth temperature range remains undissolved in the mouth, resulting in bitterness and astringency. I felt strongly. Like cocoa butter, fat B (low melting point fat 1) having a large slope in the SFC curve around 25 ° C. was slightly inferior to cocoa butter, but tended to have less bitterness and astringency. The aftertaste was also relatively good. Since the fat C (low melting point fat 2) having a low SFC in the mouth temperature range was melted in any temperature range until it was contained in the mouth and swallowed, bitterness and astringency were felt as a whole.

From the above results, it is not sufficient that the functional ingredient is simply coated with fats and oils, but a specific fat and oil is blended in the fats and oils, and the characteristics of the fats and oils give the physical characteristics of the blended confectionery. It is considered that the effect of suppressing bitterness and astringency is exhibited in cases where it is almost dominated.

Claims (6)

Functional foods containing functional ingredients containing at least one of bitterness and astringency,
An oil-and-fat confectionery comprising oils and fats having a solid fat content (SFC) of 70% or more at 25 ° C. and an SFC of less than 15% at 35 ° C.
The particle size is 30 μm or less,
The content of the functional food is 8% by mass or more and 40% by mass or less, and the content of sucrose is less than 24% by mass with respect to the whole oily confectionery.
Oily confectionery that does not contain milk components. The oily confectionery according to claim 1, wherein when the sweetness of sucrose is 1, the sugar having a sweetness of 0.8 or less is contained in an amount of 25% by mass or more and 45% by mass or less. The oily confectionery according to claim 1 or 2, wherein the functional food contains any one or more of coffee, green tea, black tea, wine, and cassis polyphenol. The functional food has a dry weight with respect to the whole oily confectionery.
When coffee is included, the amount of coffee blended is 15% by mass or more,
When green tea is included, the blending amount of green tea is 8% by mass or more,
When black tea is included, the amount of black tea blended is 15% by mass or more,
When wine is included, the amount of wine blended is 9% by mass or more,
When cassis polyphenol is contained, the blending amount of cassis polyphenol is 6% by mass or more.
The oily confectionery according to claim 3. The oil-and-fat property according to any one of claims 1 to 4, wherein the oil-and-fat contains 35% by mass or more of one or more selected from cocoa butter and cocoa butter substitute fat with respect to the whole oil-based confectionery. Confectionery. Functional foods containing functional ingredients containing at least one of bitterness and astringency,
Contains fats and oils having a solid fat content (SFC) of 70% or more at 25 ° C and an SFC of less than 15% at 35 ° C.
A raw material containing 8% by mass or more and 40% by mass or less of the functional food, less than 24% by mass of sucrose, and no milk component with respect to the whole oily confectionery.
A step of mixing and pulverizing to obtain a dough having a particle size of 30 μm or less is provided.
Manufacturing method of oily confectionery.

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